The table was set for eight persons. A silver fork and spoon, wrapped in a napkin, were placed at the left of each plate, and a bottle of light wine at the right. There was not a knife on the table during the serving of the courses; each was already supplied with this useful instrument, which only the Orientals know how to do without. If the knife one affected was a clasp knife, it was carried in the pocket; if a sheath-knife, it was worn suspended from the neck in a case of morocco, of silk, or even of birch-bark artistically wrought by the Indians. The handles were usually of ivory riveted with silver; those for the use of ladies were of mother-of-pearl. To the right of each plate was a silver cup or goblet. These cups were of different forms and sizes, some being of simple pattern with or without hoops, some with handles, some in the form of a chalice, some worked in relief, and very many lined with gold. A servant, placing on a side-table the customary appetizers, namely, brandy for the men and sweet cordials for the women, came to announce that the supper was served. Eight persons sat down at the table--the Seigneur de Beaumont and his wife; their sister, Madame Descarrières; the old priest; Captain Marcheterre and his son Henri; and lastly Archie and Jules. The lady of the house gave the place of honor at her right to the priest, and the next place, at her left, to the old captain. The _menu_ opened with an excellent soup (soup was then _de rigueur_ for dinner and supper alike), followed by a cold pasty, called the Easter pasty, which, on account of its immense proportions, was served on a great tray covered with a napkin. This pasty, which would have aroused the envy of Brillat-Savarin, consisted of one turkey, two chickens, two partridges, two pigeons, the backs and thighs of two rabbits, all larded with slices of fat pork. The balls of force-meat on which rested, as on a thick, soft bed, these gastronomic riches, were made of two hams of that animal which the Jew despises, but which the Christian treats with more regard. Large onions scattered here and there and a liberal seasoning of the finest spices completed the appetizing marvel. But a very important point was the cooking, which was beset with difficulty; for should the gigantic structure be allowed to break, it would lose at least fifty per cent of its flavor. To guard against so lamentable a catastrophe, the lower crust, coming at least three inches up the sides, was not less than an inch thick. This crust itself, saturated with the juices of all the good things inside, was one of the best parts of this unique dish. Chickens and partridges roasted in slices of pork, pigs feet _à la Sainte-Ménéhould_, a hare stew, very different from that with which the Spanish landlord regaled the unhappy Gil Blas--these were among the other dishes which the seigneur set before his friends.